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ENGINEERING PARAMETERS FOR FREEZING AND THAWING EQUIPMENT.

Author(s) : VEERKAMP C. H.

Type of article: Book chapter

Summary

THE MAIN PARAMETERS ARE THE STATE OF THE PRODUCT, THE CAPACITY, QUALITY CHANGES, PROCESSING TIME AND CAPITAL AND OPERATING COSTS. THE SPECIFICATION OF THE PRODUCT AND RELATED QUALITY VARIABLES DO NOT GENERALLY PRESENT A PROBLEM. THE THERMAL PROPERTIES CAN BE CALCULATED OR MEASURED. THE METHODS FOR CALCULATING THE PROCESSING TIME NUMERICAL OR BASED ON AN EMPIRICAL ANALYTICAL METHOD ARE ACCURATE WITHIN 10%. LITTLE IS KNOWN ABOUT THE INFLUENCES OF THE VARIOUS PARAMETERS RELATED TO THE CAPITAL AND OPERATING COST OF FREEZING AND THAWING METHODS.

Details

  • Original title: ENGINEERING PARAMETERS FOR FREEZING AND THAWING EQUIPMENT.
  • Record ID : 1985-1469
  • Languages: English
  • Source: In: Therm. Process. Qual. Foods, Elsevier - 802-806; 4 tabl.; 12 ref.
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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